DAmico & Sons - Walkthrough Inspection

• Audit Title

• Store Number

• Location
  Address

• Conducted on:

  Date

• Conducted By:

Front of House

• Floors in good condition, dry and maintained? Not slippery? Documented wet/dry inspection conducted prior to all rush periods?

  Safe

  At Risk

  N/A

• Portable warning systems available to indicate wet floors or temporary hazards?

  Safe

  At Risk

  N/A

• Carpet/ walk off mats used at entrances with no raised edges and dry?

  Safe

  At Risk

  N/A

• No water leaks from ice chest or ice machines?

  Safe

  At Risk

  N/A

• Anti-slip shoes worn by all employees?

  Safe

  At Risk

  N/A

• Dining area / equipment clean and in good repair? Chairs? Tables? Carpet? Flooring?

  Safe

  At Risk

  N/A

• Exterior of building in good repair? Including parking lot? Back Loading area?

  Safe

  At Risk

  N/A

Restrooms

• CLEAN: Doors, threshold, corners, sink, toilet, light fixtures, floors, baseboards, ceilings, walls, vents, trashcan, odor free

  Safe

  At Risk

  N/A

• Toilet, Sink, Soap Dispenser and covered trash receptacle all working properly

  Safe

  At Risk

  N/A

• Paper goods stored correctly

  Safe

  At Risk

  N/A

• Employee Hand Washing Signs Posted?

  Safe

  At Risk

  N/A

• Sanitary Disposal: Available, clean and working properly

  Safe

  At Risk

  N/A

Back of House

• Floors in good condition, dry and maintained? Not slippery? Documented wet/dry inspection conducted prior to all rush periods?

  Safe

  At Risk

  N/A

• Anti-slip shoes worn by all employees?

  Safe

  At Risk

  N/A

• Counters, racks, beverage area, etc. in good repair free of rough or sharp edges and corners?

  Safe

  At Risk

  N/A

• Compressed gas cylinder secured to the wall? Or otherwise protected?

  Safe

  At Risk

  N/A

• No water leaks from ice chest or ice machines?

  Safe

  At Risk

  N/A

• Grease producing cooking equipment receptacles emptied regularly?

  Safe

  At Risk

  N/A

• Is hood and duct over cooking equipment clean and free from grease buildup? Are filters in place, are they clean? No gaps?

  Safe

  At Risk

  N/A

• Oven mitts available and in good condition? Forearm length?

  Safe

  At Risk

  N/A

• Are cut gloves available for use, especially during mandolin use, oysters ? Are various sizes available?

  Safe

  At Risk

  N/A

• Is knife training provided to employees? Are safe knife practices being followed?

  Safe

  At Risk

  N/A

• Are extra knives properly stored in sheaves or other means to protect from the blade while in storage?

  Safe

  At Risk

  N/A

• Is Hobart Mixer equipped with a bowl guard?

  Safe

  At Risk

  N/A

• Proper tools (self closing box knives, etc.) provided and used to open crates boxes barrels and other containers?

  Safe

  At Risk

  N/A

• No storage within 36 inches of the water heater or 18 inches of sprinkler heads?

  Safe

  At Risk

  N/A

• Ladders or stepstools available to reach overhead stock? Ladders or stools are in good condition? Ladders or stools are sufficient height to eliminate overhead reaching?

  Safe

  At Risk

  N/A

• Are all chemicals and cleaning agents stored away from food? Are they properly labeled and sealed?

  Safe

  At Risk

  N/A

• Are clear pathways maintained during receiving of products?

  Safe

  At Risk

  N/A

• Are the ashes from the wood fired ovens disposed of properly? In a metal can? Allowed to cool before discarding?

  Safe

  At Risk

  N/A

Food Safety

• Employees and Managers have had food safety training?

  Safe

  At Risk

  N/A

• Is the QUAT concentration between 200 - 300?

  Safe

  At Risk

  N/A

• Are QUAT test strips readily available?

  Safe

  At Risk

  N/A

• Is the Victory Wash/AFVT concentration at 60?

  Safe

  At Risk

  N/A

• Is the Victory Wash/AFVT test strips readily available?

  Safe

  At Risk

  N/A

• Is Victory Wash/AFVT used on all produce & fruit even if pre-washed?

  Safe

  At Risk

  N/A

• Is the State of MN Food Safety License Posted for Chef and GM?

  Safe

  At Risk

  N/A

• City Food / Sidewalk Cafe / Delivery Vehicle Licenses posted

  Safe

  At Risk

  N/A

• Is the Beer/Wine license posted?

  Safe

  At Risk

  N/A

• All hand sinks clean, stocked and in working order? Nothing blocking hand sink access?

  Safe

  At Risk

  N/A

• Proper hand washing evident by all staff. Turn off sink with hand towel.

  Safe

  At Risk

  N/A

• Are gloves used on all ready to eat foods?

  Safe

  At Risk

  N/A

• Is all food stored 6” off floor?

  Safe

  At Risk

  N/A

• Are all chemical bottles properly labeled & stored away from food?

  Safe

  At Risk

  N/A

• Are employee beverage stored with lids & off the line in designated area?

  Safe

  At Risk

  N/A

• No personal items anywhere on the lines including beverages

  Safe

  At Risk

  N/A

• No grazing

  Safe

  At Risk

  N/A

• Daily Safety Log filled out correctly and completely every day

  Safe

  At Risk

  N/A

• Illness log completed

  Safe

  At Risk

  N/A

• Pass health inspections and Betty Packer reports with no Critical Violations?

  Safe

  At Risk

  N/A

• Sense of urgency shown in follow-through action on above reports

  Safe

  At Risk

  N/A

• Proper cooling Log used and proper heating procedures followed

  Safe

  At Risk

  N/A

• Proper rotation of dry food. FIFO (Chips, soda)

  Safe

  At Risk

  N/A

• Cutting boards clean and in good condition

  Safe

  At Risk

  N/A

• Box Lunch Procedure Posted and Followed

  Safe

  At Risk

  N/A

• Line staff demonstrates knowledge of Food temp safety

  Safe

  At Risk

  N/A

• Document the Temperature:

• Ask staff what temperature hot foods need to be stored at: Document their answer:

• Ask staff what temperature hot foods need to be reheated to for 1 minute for before being served: Document their answer:

• Food handled with patty paper, tongs or gloved hands

  Safe

  At Risk

  N/A

• Are all designated chefs equipped with thermometers as part of their uniform? Or are thermometers available for checking food temps?

  Safe

  At Risk

  N/A

Deli / Pastry Cases

• Is the salad case clean and in good repair: doors, sides, cracks, front, bottom

  Safe

  At Risk

  N/A

• Is the sandwich case clean and in good repair: doors, sides, cracks, front, bottom

  Safe

  At Risk

  N/A

• Is the pastry case clean and in good repair: doors, sides, cracks, front, bottom

  Safe

  At Risk

  N/A

• Are proper pastry rotation and shelf life rules being followed?

  Safe

  At Risk

  N/A

• Are chilled platters used in the case?

  Safe

  At Risk

  N/A

• Proper Registered Case Temperatures: (Please Temp at least three cases)

Sandwich, Salad, Pastry

• Name of case Temp'd:

• Document the Temperature:

• Proper Item Temperatures: (Please Temp at least three items)

Sandwich, Salad, Pastry

• Name of Item Temp'd:

• Document the Item Temperature:

Service Line

• CLEAN: Ceiling, walls, floors, corners, baseboards, under racks, shelving and speed racks

  Safe

  At Risk

  N/A

• Green Soapy water bucket clean and in use with blue towels on service line.

  Safe

  At Risk

  N/A

• Red Sanitation bucket clean and in use with blue towels on service line. Proper PH

  Safe

  At Risk

  N/A

• Service staff demonstrates knowledge of Monthly Features

  Safe

  At Risk

  N/A

• All Staff demonstrate knowledge of Proper PH

  Safe

  At Risk

  N/A

• Thermometers in reach-in coolers in sight?

  Safe

  At Risk

  N/A

• Document Cooler Temperatures:

Cooler Location

• Location of Cooler / Name:

• Document the Temperature:

Cooks Line / Prep Area

• CLEAN: Ceiling, walls, floors, corners, baseboards, under racks, shelving and speed racks

  Safe

  At Risk

  N/A

• Green Soapy water bucket clean and in use with blue towels on service line.

  Safe

  At Risk

  N/A

• Sanitation bucket clean and in use with blue towels. Proper PH

  Safe

  At Risk

  N/A

• Proper storage of multi-use tools such as tongs and spatula's. No cross-contamination possible.

  Safe

  At Risk

  N/A

• Line staff demonstrates knowledge of Monthly Features

  Safe

  At Risk

  N/A

• Sign's indication Prep Sink Only

  Safe

  At Risk

  N/A

• 2+ Digital Thermometer's available to all staff and calibrated weekly.

  Safe

  At Risk

  N/A

• Proper storage of raw and cooked product in all coolers.

  Safe

  At Risk

  N/A

• Pizza Rail Top & Reach-in Closed in down times?

  Safe

  At Risk

  N/A

• Document the Temperature:

• Entrée Rail Top & Reach-in Closed in down times?

  Safe

  At Risk

  N/A

• Document the Temperature:

• Freezer Reach-in Shut in down times?

  Safe

  At Risk

  N/A

• Thermometers in sight in all reach-in coolers?

  Safe

  At Risk

  N/A

• Document the Temperature:

• Pizza oven clean inside and out?

  Safe

  At Risk

  N/A

• Document the Temperature:

• Pot handles on stove turned in and away?

  Safe

  At Risk

  N/A

Walk-In Cooler

• Document the Temperature:

• CLEAN: Ceiling, walls, floors, corners, baseboards, under racks, shelving and speed racks

  Safe

  At Risk

  N/A

• Refrigerated Storage Form Posted

  Safe

  At Risk

  N/A

• Proper storage of raw and cooked product in all coolers. No cross-contamination possible.

  Safe

  At Risk

  N/A

• All refrigerated product properly stored. Are products being FIFO, are products labeled with use by dates? Are prdoucts being labeled with day dots?

  Safe

  At Risk

  N/A

• Cooling Wand in use or in Freezer wrapped in plastic wrap.

  Safe

  At Risk

  N/A

• Shallow Pan Cooling Evident

  Safe

  At Risk

  N/A

• No expired product

  Safe

  At Risk

  N/A

• All items labeled with use by dates

  Safe

  At Risk

  N/A

• Freezer and cooler interior door latch in working order? Lights provided with protective globes?

  Safe

  At Risk

  N/A

Dish Area / Mop Room

• CLEAN: Ceiling, walls, floors, corners, baseboards, under racks, shelving and speed racks

  Safe

  At Risk

  N/A

• SDS or "Right to Understand" Station in order. Staff shows a proper understanding of all chemicals used in the restaurant

  Safe

  At Risk

  N/A

• Proper chemical storage and dispenser in working order

  Safe

  At Risk

  N/A

• Dish Machine, shelves, backsplash & sprayer head clean and operable

  Safe

  At Risk

  N/A

• Proper dishwashing procedures adhered to. Test strips used daily. Water changed at least 3 times daily

  Safe

  At Risk

  N/A

• Mop room/sink clean; corners, floors: mop/broom/dustpan hung & in good condition, pails rinsed

  Safe

  At Risk

  N/A

• Ice machine & filter clean, proper scoop & blue bucket storage

  Safe

  At Risk

  N/A

• First Aid kit well stocked. Blood Pathogen Kit available

  Safe

  At Risk

  N/A

Lifting / Manual Material Handling. / Ergonomics

• Are carts/wheels of moveable equipment in good working order? Are they free moving or do they require extra force to move?

  Safe

  At Risk

  N/A

• Training on proper lifting techniques?

  Safe

  At Risk

  N/A

• Heavy or bulky items stored on shelves between knee and chest level? Lighter items on top?

  Safe

  At Risk

  N/A

• Task so arranged to prevent over reaching, awkward movements, or constant bending?

  Safe

  At Risk

  N/A

• Job Rotation for repetitive tasks?

  Safe

  At Risk

  N/A

• Ergonomically designed tools being used? Fatigue Mats for prolonged standing?

  Safe

  At Risk

  N/A

Emergency Action Plan

• First aid kit available for emergencies? Adequately Stocked?

  Safe

  At Risk

  N/A

• Is at least one person per shift trained in First Aid / CPR / AED Use? Including first aid for choking?

  Safe

  At Risk

  N/A

• Do Employees know where to locate & how to operate Emergency Gas Shut Offs?

  Safe

  At Risk

  N/A

• Remote release for the automatic extinguisher accessible and known to employees?

  Safe

  At Risk

  N/A

• Do employees know where to go in the event of an emergency? Fire, Tornado, Hurricane, other?

  Safe

  At Risk

  N/A

• Automatic fire protection system over cooking equipment inspected and serviced by a qualified person in the last six months with rubber caps in place?

  Safe

  At Risk

  N/A

• Fire extinguishers identified by class and service yearly? One class 10 BC near cooking equipment into class ABC in other areas?

  Safe

  At Risk

  N/A

• Are Emergency Exits blocked?

  Safe

  At Risk

  N/A

Electrical Equipment

• Extension cords prohibited from use as a substitute for permanent fixed wiring?

  Safe

  At Risk

  N/A

• Electrical panel readily accessible? Cool to the touch? Panel door closed? No storage in front of the panel (keep clear 36")?

  Safe

  At Risk

  N/A

Miscellaneous

• Are there any additional hazards that need to be documented?

  Safe

  At Risk

  N/A